Charred Fig and Arugula Salad with Lemon Tofu Feta

Charred Fig and Arugula Salad with Lemon Tofu Feta


  1. 3 handfuls of arugula leaves
  2. Handfuls of fresh basil leaves
  3. 6 ripe figs, chopped quartered
  4. < li>2 tbsp balsamic vinegar

  5. 3 tbsp roasted pine nuts
  6. For the lemony tofu feta:
  7. 1 tbsp nutritional yeast
  8. Juice of ½ lemon
  9. ½ tsp lemon zest
  10. 1 tbsp olive oil
  11. 400g firm tofu, well drained, crumbled
  12. < li>1 clove of garlic, peeled and crushed

  13. a large pinch of sea salt
  14. a pinch of ground black pepper
  15. For the dressing:
  16. 1 tablespoon lemon juice
  17. < li>1 teaspoon brown rice syrup

  18. ½ tbsp balsamic vinegar
  19. a pinch of sea salt
  20. 1 additional tbsp extra virgin olive oil


  • For the tofu feta, put the yeast flakes in a bowl with the lemon juice and zest and let them dissolve.
  • Heat the oil in a small pan over medium-high heat and add the tofu and garlic. Fry until lightly browned, then add the lemon, salt and pepper mixture, bring to a boil and cook until lemon juice has evaporated. Pour into a bowl and let cool. Make sure it’s just a little too salty, like feta.
  • For the vinaigrette, mix the lemon juice, syrup, vinegar, salt, and extra virgin olive oil in a small bowl.
  • Put arugula and basil leaves in a bowl. Pour 1 tablespoon dressing over the leaves and mix. Save the rest of the dressing for dipping and basting.
  • Heat a frying pan on high and brush with a little oil. When the oil begins to smoke, place your figs widthways in the pan. Cook for 2 minutes, basting with balsamic vinegar. When they are well caramelized, turn them over, then remove the sticky figs from the heat.
  • Put the leaves nicely on plates and garnish with the hot figs, some feta with tofu and one Pinch of toasted pine nuts.
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